The first time I ever tried chilaquiles was in Sayulita, a small surfing town on Mexico's west coast. My Spanish was wobbly, so I didn't exactly know what I was getting in to when I pointed at the word on the menu, but I do know that I've been hooked on the stuff ever since. So when I heard about the late-night Chilaquiles (17.95) at Au Cheval, I knew I needed to stay up past my bedtime to see what all the fuss what about. More

Few breakfasts excite me more than chilaquiles. While some people head straight for the maple syrup or all of the bacon and eggs in the morning, I crave spice and acid to help wake me up, and this dish gets that done like few others can. More

This Mexican "lasagna" is one of my all-time favorite vegetarian main dishes. The filling—a mix of roasted sweet potatoes, black beans and green onions— is sweet and subtly spicy; the homemade salsa, made from flash-roasted vegetables, is sneakily spicy; and, well, who doesn't love a generous layer of melted, almost-crispy cheese? This is one mutt of a dish I'll be returning to again and again this winter. More

Any of the meals in the "Lazy Brunch" chapter would be excellent contenders for a home-cooked hangover helper, but perhaps the most appropriate is Max and Eli Sussman's recipe for five-minute Chilaquiles with Tomatillo Salsa. Simply a pile of chips smothered in warmed salsa, leftover chicken, eggs, and cheese, the dish isn't (I would say) true chilaquiles, but it certainly fills that greasy, rich void when the most you can handle in the morning is to fry an egg. More

Any of the meals in the "Lazy Brunch" chapter would be excellent contenders for a home-cooked hangover helper, but perhaps the most appropriate is Max and Eli Sussman's recipe for five-minute Chilaquiles with Tomatillo Salsa. Simply a pile of chips smothered in warmed salsa, leftover chicken, eggs, and cheese, the dish isn't (I would say) true chilaquiles, but it certainly fills that greasy, rich void when the most you can handle in the morning is to fry an egg. More

Taco Santana is the darling of Mexican restaurants in Williamsburg, managing hangovers and hunger pangs with double-stacked tortas and greasy tacos for almost five years. It's a mere 15 foot square room with three tables, a drink case, and a tiny open kitchen. The lady behind the stove, and her family taking orders and refilling salsa bottles, know what they are doing and do it very well. More

Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos--charred to add some bitter,... More

Martha Stewart's Chicken Chilaquiles. [Flickr: rpongsaj] Chilaquiles Frittata View the complete recipe here » I'm a magnet for people telling me their favorite way to use hot sauce. While this isn't a scientific study by any means, the overwhelming majority tell me they dash a few squirts into scrambled eggs or drizzle hot sauce over fried eggs. Don't get me wrong—it's a good way to lift up the flavor of eggs. But, let me introduce you to an even better way: chilaquiles. A traditional Mexican dish, chilaquiles (pronounced CHEE-la KEE-lace) is derived from the word chil-a-quilitl, translating to "herbs or greens in chile broth." Eaten for breakfast or lunch, the recipe was probably born out of necessity—a way to... More

Photograph from Mike Licht on Flickr Eggs-any-style chilaquiles is perhaps the quintessential Almost Meatless recipe, embodying almost everything authors Joy Manning and Tara Mataraza Desmond stand for—in the kitchen, at least. It makes the most of eggs as an inexpensive... More